Pasta with Mussels in a Spicy Tomato Sauce is a real treat. It’s a perfect meal for a weeknight dinner or date night in, with a glass of wine.
Bucatini Pasta | Mussels Onion | Garlic | White Wine Olive Oil | Cherry Tomatoes Tomatoes | Thyme | Parsley Chili Pepper Flakes | Sugar Salt | Black Pepper
PREPARE Before cooking, soak mussels in ice water for 20 minutes to remove sand, then scrub and debeard. Cook bucatini pasta as directed and reserve a cup of pasta water.
MAKE SAUCE Sauté onions, garlic, chili flakes, and thyme in olive oil for 5 minutes. Add whole cherry tomatoes, peeled yellow tomatoes, salt, sugar, and pepper. Cover and allow to simmer.
COOK MUSSELS Bring white wine, onions, and garlic to a boil in a dutch oven. Add the mussels, cook 2–4 minutes, and discard any that remain closed. Remove about 2/3 of them from their shells.
COMBINE PASTA Next, fold the mussels into the spicy tomato sauce, then gently mix in the cooked pasta, adding pasta water if the sauce is too thick.
Serve with in-shell mussels on top and a sprinkle of some chopped parsley.